serves
6
prep
30 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- ¼ cup coriander seeds
- 3 tsp cumin seeds
- 2 tsp whole black peppercorns
- Sea salt
- ½ cup dried shredded unsweetened (dessicated) coconut
- ½ cup white wine vinegar
- 1 white onion, chopped
- 3 tsp finely grated peeled fresh ginger
- 5 garlic cloves
- 1 large jalapeño chile, chopped
- 3 tsp grapeseed oil
- 1 medium ripe tomato, diced
- 10 fresh curry leaves
- 15 g (½ oz) fresh turmeric, peeled, finely grated
- 2 tsp chilli powder
- 1½ cups unsweetened coconut milk
- 450 g (1 lb) raw jumbo sea scallops
- 450 g (1 lb) raw peeled deveined jumbo prawns (shrimp)
- ½ cup fresh coriander (cilantro) leaves
- Steamed rice, for serving
·
Instructions
- Heat medium fry pan over medium heat. Add coriander seeds, cumin seeds, and peppercorns and stir constantly for about 3 minutes, or until seeds become toasted and fragrant. Cool completely.
- Transfer spice mixture to mini food processor. Add coconut, vinegar, onion, ginger, garlic, and chilli and blend to form a paste.
- Heat oil in heavy, large pot over low heat. Add paste and sauté until fragrant and some of juices evaporate, 5 to 10 minutes. Add tomato, curry leaves, turmeric, chlili powder and a pinch of salt and cook for about 5 minutes, or until tomato pieces are tender and melting into sauce.
- Stir in coconut milk and simmer for 2 to 3 minutes to allow flavors to blend. Stir in scallops and prawns. Stir in about ½ cup water to thin curry sauce to desired consistency. Return curry to a simmer. Cover and cook for about 3 minutes, or until prawns and scallops are just cooked through.
- Divide among shallow wide soup plates, top with coriander, and serve immediately with steamed rice.
Note
• Curry sauce (without prawn and scallops) can be made 4 hours ahead, cooled, covered and refrigerated. Bring to a simmer before adding coconut milk and seafood.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
